Origin Deep Dive: Myanmar
The History
Myanmar’s coffee is a narrative of transformation, shifting from a colonial relic to a powerful tool for social change. Although coffee was first introduced by British colonizers in 1885 and later expanded by Catholic missionaries in the 1930s, it remained a marginalized, commercial-grade crop for over a century. For much of the 20th century, the highlands of the Shan State were better known as a primary hub for the global opium trade. However, a pivotal shift began as international aid organizations, including the UN and Winrock International, identified coffee as the perfect economic alternative to poppy farming.
The transition was not just agricultural, but also educational. Experts from the Coffee Quality Institute (CQI) entered previously restricted regions to teach farmers how to leverage Myanmar’s natural conditions. Following government reform in 2011, this movement gained momentum, allowing for better traceability and the first legal entry of foreign coffee buyers into remote regions. The 2016 debut of Myanmar’s first specialty-grade coffee signalled a new era.
The Terrorir & Infratructure
The hot days and cool, dry nights in Myanmar foster slow cherry maturation and complex sugars. The harvest season’s hot climate is particularly conducive to producing high-quality, natural-processed coffees. The nation’s main drying mills can be found in Shan State and the Mandalay region. While the Mandalay region hosts larger estates, the Shan State is dominated by smallholders who manage less than 1 hectare, often processing coffee at the village level. However, these farmers are moving beyond the simple sun-drying technique, with the women-led facility “The Lady”, introducing the use of shade cloths to extend drying times to 60 days, ensuring more uniform moisture balance and a more stable bean.
Infrastructure is also evolving in various regions. In the village of Bant Sawk, success has been so pronounced that farmers are moving from community blends to single farm lots. In the Ywangan and surrounding region, small Myanmar Gesha farms have begun to grow and will start fruiting in the next couple of years. In Pyin Oo Lwin, a historically larger estate and commercial coffee-growing region, there has been a shift to smallholder and specialty coffee-producing farms. However, significant hurdles remain. Ongoing civil conflict, oil shortages, and climate-related disasters pose constant threats.
The Taste
Myanmar is known for its dry-natural processed coffees. Their lots are known to be sweet, syrupy, and thick, with a heavy mouthfeel that sets them apart. With farmers beginning to experiment with washed lots and co-ferments, the flavour profile of Myanmar coffee is getting more exciting as producers innovate.
